Isolation and functional caharacterization of chia (Salvia hispanica) proteins

2020-03-11T02:44:21Z (GMT) by Maira Rubi SEGURA-CAMPOS

Abstract The objective was to isolate and characterize the proteins of chia seeds cultivated in the Mexican southeast. The main protein fraction was glutelins (42.94%) that had the highest Water Absorption Capacity (WAbC). Prolamins had the highest Water Adsorption Capacity (WAdC) (1.83 g/g). Glutelins registered the highest Water Holding Capacity (WHC). A higher Oil Holding Capacity (OHC) of chia protein fractions was registered in globulins and a higher Organic Molecule Absorption Capacity (OMAbC) was registered in albumin fractions (5.5 g/g of sample). At pH 2, 4 and 6, the glutelins registered a higher Emulsifying Capacity (EC) while, at pH 8 and 10, the prolamins recorded a higher EC percentage. Chia fractions registered the highest Foam Capacity (FC) values at pH 8 for globulins and pH 2 for albumins, prolamins and glutelins. Foaming and emulsifying stability (FS and ES) was greatly influenced by pH.